D.J. O’Callaghan

The effects of composition and some processing treatments on the rennet coagulation properties of milk

Timothy P. Guinee, C. Gorry, D.J. O’Callaghan et al. · International Journal of Dairy Technology · 1997 · 105 citations

Engineering, Mechanical Engineering, Food Biophysics +17

Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

Gérard Downey, Elizabeth M. Sheehan, C.M. Delahunty et al. · International Dairy Journal · 2005 · 92 citations

Sensory Attributes, Infrared Spectroscopy, Spectroscopy +6

Review of systems for monitoring curd setting during cheesemaking

D.J. O’Callaghan, Colm P. O’Donnell, F. A. Payne · International Journal of Dairy Technology · 2002 · 89 citations

Modern Cheese Vats, Food Quality Assurance, Food Engineering +7

Proteolytic and Peptidolytic Activities in Commercial Pancreatic Protease Preparations and Their Relationship to Some Whey Protein Hydrolyzate Characteristics

Margaret M. Mullally, D.J. O’Callaghan, Richard J. Fitzgerald et al. · Journal of Agricultural and Food Chemistry · 1994 · 79 citations

Food Analysis, Altmetric Attention Score, Protein Purification +16

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Grace M. Kelly, James A. O’Mahony, Alan L. Kelly et al. · International Dairy Journal · 2015 · 76 citations

Surface Composition, Food Physic, Protein Concentration +7